Nutritional Composition and Sensory Properties of Cookies Made with Sorghum (Sorghum bicolor) and Groundnut (Arachis hypogaea)

Abstract

This study evaluated nutrient composition and sensory properties of cookies made with white sorghum and groundnut. Cookies samples were produced with the following: A: 100% wheat flour (control) and five sorghum flour (SF) and Groundnut paste (GP) blend samples were prepared as follows: B(90:10); C(80:20); D(70:30); E(60:40); F(50:50). Proximate and mineral (magnesium, potassium, manganese and iron) composition and sensory properties were analyzed using standard procedures. Mean Analysis of Variance (p<0.05) were used for data analysis. Findings show samples were significantly higher than the control in fat, protein, crude fiber and ash content. Fat, protein, crude fiber, ash and carbohydrate content (%) of A(control) was 2.8, 19.17, 0.35, 0.79 and 58.22 respectively while that of the least among the trial samples (B) was 6.33, 21.77, 1.12, 1.76 and 56.41 respectively. Sample F had the highest composition of the minerals containing (in mg/g): 2.15 (magnesium); 11.94 (potassium); 1.082 (manganese) and 1.073 (iron). Sensory attributes evaluation scores ranged between 6.20 and 7.85 (depicts likeness) and this was comparable to that of F with scores ranging from 6.15 and 6.60 (depicts likeness).